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. 2020 Oct 22;28:e00546. doi: 10.1016/j.btre.2020.e00546

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© 2020 The Authors

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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Fig. 4 — Time course of a batch culture of R. mucilaginosa CBMAI 1528. The strain was cultured in medium containing 20 g/L glucose and 10 g/L of casein tryptone at 20 °C, pH 5.6, in shake flasks at 250 rpm for about 30 h, with an initial dry cell concentration of 1 g/L. Aliquots from this culture were taken every 3 h to determine protease activity, dry biomass and glucose concentration. (●) Dry biomass concentration (g/L); (○) glucose concentration (g/L); () protease activity (U/mL).

Inline graphic — Time course of a batch culture of R. mucilaginosa CBMAI 1528. The strain was cultured in medium containing 20 g/L glucose and 10 g/L of casein tryptone at 20 °C, pH 5.6, in shake flasks at 250 rpm for about 30 h, with an initial dry cell concentration of 1 g/L. Aliquots from this culture were taken every 3 h to determine protease activity, dry biomass and glucose concentration. (●) Dry biomass concentration (g/L); (○) glucose concentration (g/L); () protease activity (U/mL).